How much is left after killing three pounds of grass carp

After slaughtering a three pound grass carp, there is usually about two pounds of edible parts left. The weight changes of grass carp after slaughter are mainly affected by factors such as visceral cleaning, fish scale removal, and fish head and tail treatment. As a common freshwater fish, grass carp may lose some weight during the slaughter process. Fish traders usually scrape off the scales, cut open the belly of the fish to clean the internal organs, which account for about one-third of the total weight of the fish. The inedible parts such as gills, intestines, and bile are thoroughly removed, and fish blood is also lost during the cleaning process. Some consumers may request to keep the fish head, but having more bones in the head will also reduce the actual edible meat percentage. In rare cases, the remaining weight of grass carp after slaughter may be slightly more than two pounds. If the fishmonger does not thoroughly clean the internal organs or retain more fish heads and tails, the edible parts will increase. However, such practices may affect the hygiene and taste of fish meat. It is recommended to choose fresh fish that has been processed in a standardized manner. The black film on the abdomen of grass carp needs to be thoroughly removed, otherwise there may be residual earthy odor.

When purchasing grass carp, it is recommended to choose live fish to be slaughtered, and cooking within two hours after slaughter can maximize the freshness and tenderness of the taste. Steamed grass carp can be paired with ginger and scallions to remove fishy smell, while braised dishes are suitable for fish belly areas with thicker meat. Grass carp is rich in high-quality protein and Omega-3 fatty acids, but gout patients need to control their consumption. After processing raw fish, it is necessary to wash hands with lemon juice or white vinegar to remove the fishy smell. Cutting boards and knives should be separated between raw and cooked to avoid cross contamination.